In an exclusive Q&A with the American Culinary Federation‘s Executive Director Chris Tanner, CEC, CCE, AAC, we take a look at his favorite trend from last year and dive into the culinary trends shaping the foodservice industry today. From the rise of culinary mashups and regional flavors to the growing focus on sustainability and the integration of cutting-edge technology, we explore how these trends have evolved and what’s on the horizon for 2025. Learn about the ACF’s process for identifying trends, the challenges and opportunities facing the industry, and what chefs, operators and diners can expect in the coming year.
Which of ACF’s 2024 trends stood out most in what you saw come to fruition this past year? Do you expect the 2024 trends to continue into 2025?
One of my favorite trends from 2024 has been the rise of culinary mashups. The blending of international cuisines with American comfort foods or regional specialties has captured the imagination of chefs and diners alike. This trend has inspired cookbooks from authors who celebrate the fusion of their cultural roots with familiar American flavors, offering something both innovative and approachable.
Looking ahead, I firmly believe that trends like these will continue to evolve rather than fade. At ACF, we make a clear distinction between trends and fads. Fads tend to skyrocket in popularity only to vanish just as quickly, while trends are more enduring, growing and adapting over time. Many of the 2024 trends fall into the latter category. They’ve already laid a foundation, and I expect them to gain further traction in 2025 as they adapt to new influences and consumer expectations.
Which of ACF’s 2025 trends are you most excited about? How did ACF’s experts go about selecting them?
As a self-proclaimed pizza enthusiast — and with my wife sharing the same passion — I am particularly excited about the growing recognition of pizza as a cornerstone of American regional cuisine. Much like barbecue, pizza has transitioned from an international trend to a deeply ingrained part of US culinary identity. Today, you can visit nearly any major city and find a wide array of pizza styles from across the country, reflecting innovation and tradition.
Our process for identifying trends is rooted in rigorous observation and analysis. ACF experts track trends through diverse channels, including media coverage, chef surveys, and visits to trade shows such as the Fancy Food Show, Supply Side West, and the National Restaurant Association Show. We also pay close attention to retail developments and local food scenes, often exploring food halls in major cities to identify emerging patterns. This multifaceted approach ensures that the trends we highlight are grounded in both industry data and firsthand experience.
Sustainability is on the 2025 trends list and has been on the radar for years. In what new ways do you think we will see the foodservice industry thinking about sustainability next year?
Sustainability has shifted from being a niche concern to a mainstream priority. In 2025, I expect to see even more creative and practical applications of sustainable practices across the foodservice industry. One example is the use of reclaimed spent beer grain to produce flour, as seen with companies like Regrained. Similarly, innovators are turning vegetable scraps into consumer products, demonstrating a commitment to full product utilization. Sustainable seafood and nose-to-tail butchery are no longer fringe practices; they’re becoming standard in many kitchens.
Another exciting development is the push for electrification in commercial kitchens. Certain states are already leading the charge, and manufacturers have embraced the shift by developing cutting-edge electric and induction equipment. At ACF’s National Convention, we partnered with companies like Middleby and Spring USA to convert our kitchens entirely to electric and induction technology. This not only aligns with sustainability goals but also showcases how the industry is adapting to meet environmental challenges head-on.
“Culinary Tech Integration” is one of ACF’s 2025 trends. Do you think this will be the year of more widespread adoption? Will it happen more on the culinary side, the front-of-house consumer-facing side, or both? Do you think chefs are equally open to new innovations as diners?
The integration of technology into culinary operations is accelerating, particularly in the quick-service restaurant (QSR) segment. Robotics is leading the way, driven by labor shortages and the need for streamlined operations. From robotic woks and fryer arms to robot bartenders and baristas, automation is transforming how food is prepared and served. On the front-of-house side, innovations like dynamic ordering systems and heated or chilled pickup windows are enhancing the customer experience by ensuring orders arrive at the right temperature and on time.
Artificial intelligence (AI) is another game-changer. While its application in menu development is still evolving, AI is already proving invaluable for automating clerical tasks, enabling chefs and operators to focus more on creativity and execution. Chefs and diners alike are increasingly open to these innovations, recognizing the value they bring in terms of efficiency and consistency. That said, the key to widespread adoption will be striking the right balance between technological integration and the human touch that defines great hospitality.
Slightly unrelated to trends, what do you see as the industry’s greatest challenge in 2025 — and its greatest opportunity?
Staffing and food costs continue to be the most significant challenges for the foodservice industry. Protein costs remain stubbornly high, and rising minimum wages are further increasing operational expenses. These pressures make it difficult for many establishments to maintain profitability while delivering the quality and service customers expect.
However, within these challenges lies an incredible opportunity: creating dining experiences that go beyond just a meal. As consumers become more discerning, they’re seeking out experiences that are memorable and unique. Restaurants that can deliver these experiences — whether through immersive decor, interactive dining, or exclusive tasting menus — are well-positioned to succeed. For many, dining out has become an alternative to expensive vacations or other forms of entertainment, and this shift presents a chance for the industry to redefine itself as a provider of accessible luxury and meaningful connection.
Final thoughts
The trends we’ve identified for 2024 and 2025 reflect the dynamic and ever-evolving nature of the culinary world. From the enduring appeal of culinary mashups to the rise of sustainability and technological integration, the industry is at an exciting crossroads. While challenges like staffing and food costs remain, the opportunities for innovation and differentiation are boundless. By staying attuned to these trends and embracing change, the foodservice industry can continue to thrive and inspire in the years to come.
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